Easy No-Bake Mango Graham Ref Cake

Instructions

1. In a large mixing bowl, combine the chilled all-purpose cream (or heavy whipping cream) and chilled sweetened condensed milk. Using an electric mixer or a whisk, beat the mixture until light, fluffy, and well combined, forming a thick cream. This may take 3-5 minutes with an electric mixer.
2. Prepare your serving dish. A 8×8 inch square baking dish or a similar-sized rectangular glass casserole dish works well for layering.
3. Spread a thin layer of the cream mixture evenly at the bottom of the dish.
4. Arrange a single layer of sliced mangoes over the cream.
5. Sprinkle a generous layer of crushed graham crackers over the mangoes.
6. Repeat the layering process: cream, then mangoes, then graham crackers. Continue until all ingredients are used, ending with a final layer of cream on top.
7. For the top layer, you can create a decorative pattern with a few mango slices or a sprinkle of extra graham crumbs.
8. Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4-6 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld. For a firmer, ice-cream-like consistency, freeze for 2-3 hours instead of refrigerating.

Tips

• Ensure both the cream and condensed milk are thoroughly chilled before mixing; this helps achieve a thicker, more stable cream base.
• For a richer flavor, you can add 1 teaspoon of vanilla extract to the cream mixture before beating.
• If fresh mangoes are not in season, high-quality frozen mango slices can be used, just thaw them completely and drain any excess liquid before layering.
• To make individual portions, assemble the dessert in small glasses or jars instead of a large dish.
• Press down gently on each layer of graham crackers to help them absorb the cream mixture better, ensuring a softer texture once chilled.